In the Kitchen with the Hub: Asparagus Soup

by Sarah Burch Asparagus and Spring. Two of my favorite things. Spring may be here, but it’s been a bit chilly lately, so when I returned from the store on a cold and frosty Spring morning, with not one but two bunches of asparagus (I tend to get a bit carried away when it comes to vegetables) I decided to chop them up and turn them into soup. The soup was delicious – light, warming and a wonderful spring-like green color. Also, super easy! Here’s the recipe, hope you enjoy it!

Heat 2 tbsp olive oil in a large saucepan. Add 1 chopped medium onion, 1 chopped carrot and 2 cups chopped celery (about 2 stalks). Saute 3-4 minutes.. Meanwhile, trim woody ends from 2 lbs of asparagus and chop into 1 inch pieces. Add chopped asparagus to saucepan and cook another 5 minutes. Season with ¼ tsp black pepper. Add 5 cups reduced chicken stock and simmer, covered for 20 minutes or until vegetables are tender. Puree in batches in a blender, or use one of those hand-held soup pulverizers (one of my favorite kitchen gadgets). Finally, add ½ cup coconut milk and heat through. Serves 4.

Tip: To remove woody ends from asparagus, hold the spear in one hand and bend the bottom of the stalk with your other hand until it snaps. The stalk will break at exactly the right spot. Great job for kids.

Meet Hannah Hess - Health Educator Intern with IFFS

My name is Hannah Hess and I am one of the Health Educator Interns at Inter-Faith Food Shuttle! I am a graduating senior at Meredith College majoring in Bachelor of Science in Foods/Nutrition. After taking an Introduction to Nutrition class, I found that Nutrition was a field that sparked my interest.  It became something that I wanted to continue learning more about and sharing with others. The fundamental role nutrition plays in our lives makes this subject intriguing to me. My long term goal is to be in an occupation that I am passionate about – one that has purpose aimed to change others’ lives and give them inspiration for a healthier lifestyle. While interning at IFFS, I have taken on the role of leading cooking demonstrations and preparing samples to pair with each Food Matters lesson at Mobile Markets. Each recipe prepared is used to reiterate the nutritional message of that month.  At each market you never know how the people will react to the samples, especially since many of the markets are at 8:30am and we are serving spaghetti or another dish that is usually served as lunch or dinner.  However, participants are always willing to try what you have made, and give their opinions on the dish whether it be “it needs more salt” or “it’s delicious!”  This internship is fun and a great, hands-on way to become involved with the community.

Tips for Shopping Healthy on a Budget

This March, the Food Matters Program’s Mobile Message was “Use Unit Prices to Compare and Save Money.”  Here are some tips from IFFS’s Health Educator Intern, Megan Dixon, who leads the nutrition component of Food Matters. 1. Check Unit Price: Unit price is the retail value of the product divided by the quantity.  Unit prices can be found next to, or below the retail price of a product.  For example, if a can of green beans costs $1.00 at retail and there are four ounces in the can, the unit price is $0.25.  Unit prices can be very helpful when comparing two similar items, since you cannot be sure if you are getting the best deal just by looking at retail value. One can of green beans at $1.00 might seem like a better deal than a can that is $2.00.  However, after a closer look you may find that the can for $1.00 has two ounces, making the unit price $0.50, while the $2.00 can has eight ounces, making the unit price $0.25.  Here, the can for $2.00 is the better deal; you get more for your money.

2. Make a List: Before going to the grocery store, make a list. This way you are more likely to save time and money. After regularly taking time to write out a grocery list, you’ll know typically how much you spend on groceries each time that you go and can control your finances better.

3.  Do Not Go Shopping Hungry: We have all done it, you go to the grocery store with your best intentions to just get bananas, skim milk, and lean ground turkey, but your stomach starts growling and suddenly those pretzels, cashews, and snicker bars look mighty fine.  All of the sudden, you have bought ten extra items not on your list.  This can be problematic for your wallet and bad for your nutrition if you are prone to buying junk food on a whim. Try your best to go shopping after you eat a meal, or carry a snack with you everywhere you go so that if you have to go into the store and purchase a few set things you have a snack to pop into your mouth, if necessary.

4. Use Coupons and Watch for Sales: Using coupons can be a great way to save money, but they can also lure you to buy products that you do not normally buy, or need.  It is good to only pick coupons that you know you will use, otherwise couponing can trick you into purchasing more than you normally would.  There are also sales practically every week at grocery stores.  Stores usually have a handout at the front as soon as you walk in; you can glance it over and see what healthy options are discounted that week. Remember the main idea is to spend your money wisely on foods that will nourish you and your family.

5. Choose Produce That is Right for You: Many people are under the misconception that fresh produce is the only way to go—which is untrue! Fresh, Frozen, and Canned produce all have their pros and cons.

Fresh produce offers so much variety and no added salt, sugars, and fats.  You also are able to inspect them before buying.  If you are going to purchase fresh produce, remember to use quickly and buy often.  Produce tends to spoil quickly and your food and money will be wasted if you let them rot before you have a chance to use them. If you have a few vegetables that may go bad soon you can always throw them in a pot of soup to freeze to preserve it for longer.  It is also good to buy fresh produce that is in season to lower the cost.  In North Carolina, leafy greens are in season right now, as are sweet potatoes.

Frozen produce offers a way to buy out of season fruits and vegetables at a lower price.  They are picked and frozen at the peak of freshness and are easy to prepare; many you can just pop into the microwave and heat!  They also have a shelf life of about 6 months, so whenever you see a good sale on them you can stash them in your freezer.  You do need to watch out for added salt, sugars, and fats when buying them, so stay clear of the ones with sauces.

Last, but not least, are canned produce fruits or vegetables. These are typically cheaper and last the longest, about 2-4 years.  They are easy to prepare, you can heat them on the stove or in the microwave.  Also they are easy to store, you do not have to use refrigerator space to keep them.  You do need to watch out for added salt and sugar, so opt for ones that have reduced sodium/sugar or no salt added.  If you can’t find any without added salt and sugar, then rinse them before eating.

Expansion of Mobile Markets begins with Hoke Street

In just two hours, several hundred people stocked up on free fresh produce and other nutritious food as part of Inter-Faith Food Shuttle’s new expansion of Mobile Markets. The market took place at the IFFS’s Hoke Street Training Center in Southeast Raleigh, and is the first of several new Mobile Markets rolling out in low income neighborhoods over the next few months. Hosted in partnership with Passage Home and St. Ambrose Episcopal Church, the Hoke Street Mobile Market served 193 households and 664 individuals. The effort included "Sick or Shut-In" boxes of food for 87 people.  Volunteers from St. Ambrose Episcopal Church packed the boxes on-site and delivered to folks who have limited mobility and could not make it to the market.

This is the first of several  new mobile markets Inter-Faith Food Shuttle is opening this year in Raleigh, Durham,  Zebulon, and Fuquay Varina to get good food directly to our neighbors in need.

What is a Mobile Market?

Mobile Markets are direct distributions of groceries and fresh produce in low income neighborhoods, designed to meet people at their point of need. We bring a refrigerated truck full of food, often including fresh produced gleaned from a local farm the day before (look at those leafy greens to the right!), to a community center, church, or health clinic, where we set up a temporary market. Then folks who need food can come "shop" for free! Each person can choose which foods they would like so they can take home food that they and their families enjoy.

Mobile Markets are efficient and cost effective.  Because  they do not require a permanent building or permanent staff, location set-up  is flexible  and  hours  can shift to weekends and evenings when people who are working are more able to access them.

Many of our Mobile Markets also include "Food Matters" nutrition lessons and cooking demonstrations to help families learn how to prepare the fresh produce they receive in healthful, safe, and tasty ways.  It’s all part of  building hunger-free communities where all members have  access to enough nutritious food for a healthy and active life, as well as the knowledge and skills to utilize it!

Most importantly, Mobile Markets aren’t just about providing access, but celebrating nutritious food and community!

In the Kitchen with the Hub: Carrot Apple Ginger Soup

by Sarah Paxson

My husband and I took a mini-vacation to Emerald Isle, which entailed a lot more eating out than we're accustomed to.  (Read: NEVER.)  Eating out always leaves me feeling blah, so to get our bodies back on track I made Carrot Apple Ginger Soup.  Ginger is known for having various medicinal properties like circulatory stimulant, anti-inflammatory, antiviral, antibacterial, and besides... it's tasty.

First you have to peel and cut 1.5 pounds of carrots.  I'd recommend taking the carrots out of the fridge an hour or so before you cut them.  I didn't and my fingers were like ICE CUBES.  You'll also have to peel and dice one small onion and an apple, mince two cloves of garlic, and grate two tablespoons worth of ginger.

Sautee the chopped onions until translucent, then add garlic and ginger for a couple more minutes (on low).  This will fill your kitchen with a delicious smell-- who needs candles!  Next, add the apples and the carrots and cook for a little while longer.  Next, I added the broth and brought it to a boil.

At this point the soup looks a little boring...  like a boring chunky stew.  But wait!  I used my handy little immersion blender (a regular blender will work, as well) to blend the soup.  It took a few minutes to blend but before I knew it...

....VOILA!  The most beautiful colored soup you can imagine!

Carrot Apple Ginger Soup Lightly adapted from Joy The Baker.

Yield: 5 cups

Ingredients:

• 1 tbsp extra virgin olive oil + more for garnish
• 1 small onion, diced (1 cup diced onion)
• 2 garlic cloves, minced
• 2 tbsp fresh grated ginger
• 1 large apple
• 1.5 pounds carrots, peeled and chopped (~5 cups)
• 4 cups vegetable broth (I used full sodium)
• pinch of nutmeg
• Kosher salt, freshly ground black pepper, to taste

Directions:

1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.

2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.

3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.

4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!

Meet Public Allies North Carolina Americorps member Chelsea Travis

It’s Americorps week, so each day we’re featuring one of the dedicated Americorps members currently serving with Inter-Faith Food Shuttle! Today, meet Chelsea Travis, our  Mobile Markets Health Coordinator, who  is actually in her second term as an Americorps member with Public Allies North Carolina and Inter-Faith Food Shuttle – she spent her first year as our School Pantry Coordinator, expanding the number of our school pantries in Durham from a single pilot to pantries at 5 middle and high schools. This year, she is working with our Medical Mobile Farmers Markets held at area health clinics as a means of improving chronic health issues related to diet.  Partnering with medical centers, we provide "prescription produce" of free fresh fruits and vegetables for low-income patients with diabetes, high blood pressure, and other ailments so that they can adhere to their doctor's dietary instructions, supporting their progress towards a healthy life.

What made you decide to become an Americorps Member? I chose to become an Americorps member because I wanted to spend some hands-on time helping others and gaining some invaluable training in the meantime. I hoped to travel some as well, and I have done all this and more in and around the community I've grown up in, and my eyes have been opened up to so many new perspectives and realities. It has been so rewarding!

What’s been your favorite moment working with IFFS so far? My best moments working with IFFS so far have been so numerous and varied that I cannot just choose one! So I'll give you a melange of my best moments: learning how to drive a delivery truck, culinary class lunches, warehouse surprises, awesome trainings and conferences, and funny/inspiring/home-y gatherings with amazing co-workers!

What do you like to do when you’re not working to end hunger? I like to dance, practice Capoeira, watch good movies- I am currently finishing the Star Wars trilogy, admire good art, and spend time with friends and family.

What’s your favorite movie? This is so hard I cannot pick just one favorite movie, but one of my favorites is Inception.

What would your last meal be? My last meal?! No clue. I just hope that it is good and cheesy. :)

Meet Americorps VISTA Sarah Burch

It's Americorps week, so each day we're featuring one of the dedicated Americorps members currently serving with Inter-Faith Food Shuttle! Today, meet Sarah Burch, an Americorps VISTA (Volunteers In Service To America) and our Cooking Matters at the Store Coordinator. She is currently working on a marketing strategy for expansion of Satellite Cooking Matters at the Store programming, project management of our NC Cooking Matters at the Store Day on Food Day 2013, and has doubled the IFFS-led Cooking Matters at the Store programming.

An England native, Sarah attended the University of Oxford in England, graduating with an Bachelor of Arts degree in Jurisprudence.  She worked as a chartered accountant in London, England, Hartford, Connecticut, and Nashville, Tennessee before taking time off to start a family.  She is now the mother of four and seeking to obtain a Master of Science in Nutrition from the University of North Carolina at Greensboro.  Sarah hopes to eventually work as a nutritionist in the public health field.

What made you decide to become an Americorps Member?

I decided to become an Americorps member to gain experience with nutrition in the public health field, especially as regards feeding the hungry.

What’s been your moment working with IFFS so far?

I have really enjoyed running Cooking Matters at the Store tours. The tours are fun as well as informative, and I am touched by the appreciation shown by tour participants.

What do you like to do when you’re not working to end hunger?

I like to read, travel, and inflict new recipes on my family.

What’s your favorite movie?

There are two: Finding Nemo and The English Patient.

What would your last meal be?

Hard question.… probably Chicken Tikka Massala with lots and lots of Naan bread.

Meet Americorps VISTA Yvonne Wagner

It's Americorps week, so each day we're featuring one of the dedicated Americorps members currently serving with Inter-Faith Food Shuttle! Today, meet Yvonne Wagner, an Americorps  VISTA member who is joining us  on March 25th after training in Dallas, and will be primarily responsible for developing a marketing strategy to secure $10 gift cards for Cooking Matters & Cooking Matters at the Store programs, as well as ongoing support for our Cooking Matters satellite partners and expansion of Cooking Matters programming in Communities in Schools locations throughout the state.

What made you decide to become an Americorps Member?

I had friends that had great experiences as AmeriCorps members that made me initially start looking into opportunities. When I found out I could use my business and marketing skills to work on hunger and poverty issues, I was sold.

What are you most excited for regarding your new role at Inter-Faith Food Shuttle? 

I am excited to bring more attention to the issues of hunger and poor nutrition in our country. I am always passionately discussing these things with my friends, so it is a dream to be able to make a real difference and get involved.

What do you like to do when you’re not working to end hunger?

I am always working on ending my own hunger - I love cooking and experimenting with gluten-free and vegan recipes. You can find me at the gym daily. I like Pilates, yoga, kickboxing, barre... you name the class, I'll try it! I can't wait to spend more time biking and walking outdoors after a snowy Minnesota winter. I also like reading, and have my nook on hand at all times. Nothing is better to decompress after a long day.

What’s your favorite movie?

This is a tough one. I love classic films, Oscar winners, and small indie projects. Right now I can't get enough of Beasts of the Southern Wild and Django Unchained, but my long-time favorites are Almost Famous and The Royal Tenenbaums.

What would your last meal be?

I would want my last meal to be a Japanese feast! Edamame, sushi, miso soup, buckwheat soba noodles, and mochi for dessert. Yum.

Meet Americorps member Sarah Paxson

It's Americorps week, so each day we're featuring one of the dedicated Americorps members currently serving with Inter-Faith Food Shuttle! Today, meet Sarah Paxson, our Cooking Matters Coordinator, who is primarily responsible for Cooking Matters Programming, including outreach to community agencies and increasing our number of classes and participants served.  Additionally, Sarah is working on developing Cooking Matters program management skills, including budget tracking, agency outreach, and program communications.

Prior to working for Cooking Matters, Sarah attended college at the School of the Art Institute in Chicago, and in the years since, has been working in the international development world with non-profits such as Samaritan’s Purse and Wine to Water, having the opportunity to travel and work in places like Uganda, Rwanda, Honduras, and Haiti. Sarah lives in Chapel Hill, NC with her husband.

What made you decide to become an AmeriCorps member?

My husband and I had just moved to the Triangle, and I was looking for an opportunity to get to know and serve the community I was now a part of.  After four years in the nonprofit sector, I wanted to apply the skills and experience that I had acquired in a more direct and tangible way.  Serving as an AmeriCorps member, you see your impact immediately and it’s incredibly satisfying.

What has been your best moment working for IFFS so far? 

Every moment is progressively better, from exposing children to foods they’ve never experienced before to interacting with our fun and feisty senior citizens during class.  My job works with a broad range of people, and those collective moments have been my best moments.

What do you like to do when you’re not working to end hunger?

I’m constantly experimenting with food, riding my bike, practicing yoga, and exploring all that North Carolina has to offer.

What’s your favorite movie?

Breakfast at Tiffany’s

What would your last meal be?

Guacamole and pita chips, a handful of fresh cherries, Brie cheese paired with apple slices, and… a chocolate.  Plenty of chocolate.

Americorps Week

It's Americorps week, so we're taking the time to appreciate the work and service done by all of our dedicated Americorps members here at the Food Shuttle.  AmeriCorps is a network of national service programs that engage Americans in intensive service to meet the nation’s critical needs in education, the environment, public safety, health, and other areas. Members serve in both full-time and part-time positions and address critical community needs, fight poverty, and build capacity. We are lucky enough to have four Americorps members who are  serving with us currently, as well as many other Americorps alums on staff! Look for each of these lovely ladies to be featured each day this week!

Sarah Burch (Americorps VISTA), our Cooking Matters at the Store Coordinator, who is working on a marketing strategy for expansion of Satellite Cooking Matters at the Store programming, project management of our NC Cooking Matters at the Store Day on Food Day 2013, and has doubled the IFFS led Cooking Matters at the Store programming.

Chelsea Travis (Public Allies),  our Mobile Market Health Coordinator, who  is actually in her second term as an Americorps member with Inter-Faith FoodShuttle - she spent her first year as our School Pantry Coordinator, expanding the number of our school pantries in Durham from a single pilot to 5 middle and high schools. This year she is working on expanding and improving our medical mobile markets.

Sarah Paxson (Americorps), our Cooking Matters Coordinator, who is primarily responsible for Cooking Matters Programming including outreach to community agencies and increasing our number of classes and participants served.  Additionally, Sarah is working on developing Cooking Matters program management skills, including budget tracking, agency outreach, and program communications.

Yvonne Wagner (Americorps  VISTA), who is joining us  on March 25th after training in Dallas, will be primarily responsible for developing a marketing strategy to secure $10 gift cards for Cooking Matters & Cooking Matters at the Store programs, as well as ongoing support for our Cooking Matters satellite partners and expansion of Cooking Matters programming in Communities in Schools locations throughout the state.